Just a bunch of food-loving girls contributing another foodblog to the blogsphere.
Mouth watering dishes and eats mainly set in London and Kuala Lumpur [oi!and East Malaysia too!].
Baking adventures in our very own kitchens, using baking as escapism from stress & exams & even boredom.

Friday, January 21, 2011

Jade: Bitemycabbage

I always finish my rice... I try to, anyway. I grew up with my mum telling me: if you leave any rice on in your bowl, you'll end up marrying a pockmarked man. It made me giggle..but deep down, there was always a nagging fear that she might be right. I remember looking at my dad at the dinner table... I used to sneak a sidelong glance at my mother's rice bowl everytime he got a new pimple...and this fear of mine would grow a little bit more. So I made sure I scraped up every last grain of rice..although it did worry me on a few occasions how the bits of meat and fish I chose to leave behind instead would manifest on my future husband's face. And then I got a boyfriend...and another...none of whom, sadly, were blessed with particularly good complexions and realized actually..all my efforts to clear my plate throughout the years hadn't made the blindest bit of difference.

Braised napa cabbage~ perfect with hot, steamed rice

2 cloves garlic, minced

1 bacon rasher

1 spring onion, thinly sliced

some woodear fungus, soaked n sliced

mushrooms, sliced

napa cabbage, roughly torn

splash of shaoxing wine

oyster sauce

chicken stock

1. Heat up some oil and sautee garlic

2. Add the chopped up bacon, and let it brown and crisp up

3. Add the mushrooms and cabbage, give it all a quick stir

4. Add the oyster sauce, wine and stock..how much you add depends on how much liquid you want

5. Slap a lid on, and leave it to braise on low heat for about half an hour